It was in the year 1760 that a superior of the ancient religious order of Meaux transmitted the secret recipe of their marvelous specialty "Moutarde des Chanoines" or the "Abbots Mustard" to the Pommery Family. This mustard has been served at the table of the kings of France since 1632.

The Pommery family has carefully guarded the secret of this recipe. The mustard is made of natural products only, which lend to its exquisite flavor and subtle aroma. It enhances the culinary art and excites the appetite. Brillat Savarin called it the mustard for gourmets and said: "if it isn't Meaux, it isn't mustard".

This is one of the best grainy mustards I have ever had.
Used to get it in a much bigger jar back in the day.
Makes a good sandwich great.

By Randyfrom Minnesotaon Mar 22, 2015

Fantastic Mustard

Great flavor. Wonderful mustard.

By TNDfrom Henderson, nvon Mar 18, 2012

Delicious and clean!

What a wonderful mustard! Not able to eat any other mustard now... The price is steep so gotta make it last!

By Dougfrom Pomfret, CTon Apr 16, 2011

Amazing mustard!

This is the best mustard I have ever had. The flavor is thru the roof. I have allways bought mustard from the "gourmet" selection at the grocery store I never was a fan of run of the mill yellow and brown mustard, but nothing you can buy in the store comes close!

By jeyrose87from Californiaon Jan 27, 2011

write review

It's light and kind to taste through which makes it savory and the tasteful descriptions is what it matches to as it is a mustard.

By Dorothy Spannfrom Minnesotaon Nov 06, 2010

Moutarde de Meaux Pommery crock

It is the olny mustard I use on my wild salmon.

By Bill the couchpotatofrom New Orleans, LAon Jul 04, 2010

A Better Mustard

The most common use that I presently use this product for is with German, French, or Polish Sausages.

By Alabama Foodiefrom North Alabamaon Jun 24, 2010

Excellent with meats

Excellent mustard to complement fatty meats and that left-over roast. Make sure you butter the bread when using it on a sandwich as the flavorful vinegar will seep into the bread.

By Dorothyfrom Edina Mnon May 03, 2010

I am so happy that I found a source.

I use it mostly on my king salmon filet. Some times I just cover the salmon with the Pommery and bake it slowly in the over. I also cover my salmon with it, brown it then pour heavy cream over then put it in the oven for about 10 minutes. No other mustard works as well.

By Micheal, the Aspiring Chef!from Phoenix, AZon May 23, 2009

"Don't judge a book by its cover"

Needed this product for recreating a Herb Viniagrette Salad Dressing from Victoria & Albert's at The Grand Floridian Resort and Spa at the Walt Disney World Resort. Turned out to be very Magical.